채끝 짜파구리
Jjapaguri with Seared Steak
Black-bean Chapagetti and spicy seafood Neoguri cooked together, finished with seared steak. Rich, savory, and only a little spicy.
- Time
- 15 min
- Serves
- 2
- Spice
- Medium
- Level
- Easy
Uses Chapagetti + Neoguri
Steps
If using steak, cut it into bite-size cubes and season with salt and pepper. Sear in a hot pan for 1 to 2 minutes until browned outside, then set aside.
Bring about 1 liter of water to a boil. Add both noodle blocks and both dried vegetable packets. Boil for 4 to 5 minutes, stirring now and then.
Scoop out and reserve about 8 tablespoons (½ cup) of the cooking water, then drain the rest.
Return the noodles to low heat. Add all of the Chapagetti sauce powder, about half of the Neoguri soup powder, the Chapagetti oil packet, and the reserved water.
Stir and toss for 30 seconds until the sauce turns glossy and coats every noodle. Add the steak and toss once more.
Plate, sprinkle with sesame seeds, and eat right away.
Tips
- Control the spice with the Neoguri powder. Half a packet is gently spicy. Use the whole packet if you like more heat.
- Don’t drain all the water. A little starchy cooking water is what makes the sauce glossy instead of dry.
About this recipe
An original Entrypoint2Korea recipe, cooked and tested at home. Brand names are used only to tell you which ramyun to buy.
Allergy note: most ramyun contains wheat and soy, and many contain shellfish, fish, or milk. Check the package label. See the disclaimer.
Published October 22, 2026
